Compositions and methods for sweeteners

Abstract

Various embodiments of the present technology provide compositions and methods for a sweetener composition comprising stevia leaf extract, stevia glycosides, and / or Luo Han Guo fruit extract. The sweetener composition provides enhanced taste and / or flavor properties as compared to other non-caloric or low-caloric sweeteners. The sweetener composition has a reduced aftertaste relative to stevia leaf extract and / or purified steviol glycoside. The sweetener composition may be formulated into any edible sweetened substances.

Description

CROSS-REFERENCES TO RELATED APPLICATION[0001]This application is a continuation-in-part and claims the benefit of U.S. Nonprovisional patent application Ser. No. 14 / 628,085, filed Feb. 20, 2015, and this application claims the benefit of U.S. Provisional Patent Application No. 62 / 100,374, filed Jan. 6, 2015, and incorporates the disclosure of this application in its entirety by reference. To the extent that the present disclosure conflicts with any referenced application, however, the present disclosure is to be given priority.BACKGROUND OF THE TECHNOLOGY[0002]Food and drink sweeteners are a pervasive part of the human diet due to their pleasing taste. Sweeteners may be natural or artificial, caloric or non-caloric, and may take any form suitable for use in edible materials, including granular, powder, syrup, and liquid. Sweeteners may be derived from a variety of sources. Caloric sweeteners include common table sugars (sucrose) derived from sugar-cane or sugar-beets. Other conventi...

AI Technical Summary

Benefits of technology

The sweetener composition offers a reduced aftertaste and enhanced sweetness profile, making it suitable for cooking and consumption, with minimal impact on blood sugar levels and calorie intake, providing a healthier alternative to traditional sugars.

Problems solved by technology

Consumption of conventional caloric sweeteners may have undesired effects, such as contributing to obesity and tooth decay.

This blood chemistry may create fatigue, dizziness, difficulty with concentration, and carbohydrate cravings leading to the desire to consume more high sugar foods.

Some sugar substitutes have unpleasant tastes and / or consistencies.

Other sweeteners may pose alleged health risks such as the development of brain tumors from excessive use of the artificial sweetener aspartame.

Another drawback with conventional sugar substitutes is the difficulty in cooking with them.

Specifically, because sugar substitutes are generally many times sweeter than sugar, less sweetener is required than conventional sugar, and thus it becomes difficult to follow most recipes calling for sugar.

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